Mediterranean Pasta Salad Recipe
User Reviews
4.2
15 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
3 -4
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Calories
336 kcal
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Course
Salad
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Cuisine
Mediterranean
Mediterranean Pasta Salad Recipe
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Tired of the same old potluck dishes? In just 30 minutes, make this Mediterranean Pasta Salad with tofu shirataki noodles and fresh veggies—a healthier twist on a classic!
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Ingredients
For the Dressing
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon sugar
- 1/4 teaspoon dried lemon peel
- 1/4 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
For the Pasta Salad
- 2 packages House Foods Tofu Shirataki Noodles angel hair shape
- 1 zucchini
- 1 cup halved grape tomatoes
- 1 cup chopped baby spinach leaves
- 3/4 cup quartered marinated artichoke hearts
- 3/4 cup crumbled Feta cheese
- 1/3 cup sliced red onion
- 2 tablespoons pine nuts
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Instructions
- In the bottom of a large serving bowl, make the dressing by whisking together the olive oil, red wine vinegar, salt, oregano, sugar, dried lemon peel, garlic powder, and freshly ground black pepper.
- Place the tofu shirataki noodles into a strainer and rinse thoroughly. Transfer the noodles to a saucepan and cover with cold water. Bring the water to a boil; boil for 2-3 minutes, then drain the noodles and rinse with cold water. Use a paper towel to squeeze the noodles and absorb as much liquid as you can. Add the noodles to the serving bowl and toss well. Use kitchen shears to snip the noodles into manageable lengths.
- Set a grill pan over medium heat. Cut the zucchini lengthwise into quarters and rub the cut sides with olive oil. Sprinkle with salt, then transfer to the preheated grill pan. Grill for 2-3 minutes per side. Transfer to a cutting board and dice into bite-sized pieces. Place the diced zucchini into the serving bowl with the noodles.
- Add the tomatoes, spinach, artichoke hearts, feta cheese, and red onion to the bowl and toss well. Cover and refrigerate for 30 minutes, or until ready to serve.
- When you are ready to serve, place the pine nuts in a small pan set over medium-low heat. Toast the pine nuts, shaking frequently, until glossy and golden (about 2-3 minutes). Sprinkle the pine nuts over the top of the salad. Serve chilled or at room temperature.
Notes
- This is a sponsored post from House Foods.
- *If you are having a hard time getting the noodles to spread out evenly among the salad ingredients, snip them down into smaller sizes until evenly distributed.
- To store Mediterranean Pasta Salad, keep it in an airtight container in the fridge, where it will stay fresh for up to 3 days. I don’t recommend freezing it, as the noodles and veggies can lose their texture.
- If you need to reheat it, do so gently in a pan over low heat, stirring occasionally, or microwave briefly, just until warm. However, this salad is best enjoyed cold or at room temperature.
Nutrition Information
Show Details
Serving
1serving
Calories
336kcal
(17%)
Carbohydrates
15g
(5%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
4g
Monounsaturated Fat
13g
Cholesterol
33mg
(11%)
Sodium
1321mg
(55%)
Potassium
448mg
(13%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1649IU
(33%)
Vitamin C
23mg
(26%)
Calcium
223mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 3-4
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 336kcal | 17% |
| Carbohydrates | 15g | 5% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 33mg | 11% |
| Sodium | 1321mg | 55% |
| Potassium | 448mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1649IU | 33% |
| Vitamin C | 23mg | 26% |
| Calcium | 223mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
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